Needs a whole lot of airtime to compose itself and even then it's not quite in its drinking window, but you can at least get s decent view of it from a distance. Starts out backwards enough it almost smells tannic but it has an abundance of sweet fruit material filling out its curves and giving it a surface sheen notwithstanding structure that is still very raw and edgy. (Or I should say, has become very raw and edgy, as I don't remember this being so brutish when it was young.) Gradually the aroma gets more expressive and very deep in tone (as is the fruit), but in contrast to the enticing spice in the mix in the Gaudichots this is all mineral and metallic rock. The main appeal here comes from its mouthfilling presence - gradually the fruit conquers those raw tannins and expands on the palate like a balloon to reach every crevice the way only grand crus do.
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Popped and double decanted 8 hours prior to consuming at lunch. The cork was in great shape with no wine coming up the side so I would assume it was cellared well. One taster mentioned brett but I didn't get that. However this wasn't showing as well as one would expect from a Grand Ech from the classic vintage. The wine just tasted a bit simple and monolithic to me following the glorious 02 Grivot Richebourg and Rouget Ech.
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Popped and poured over 2 hours. This got better with some air over the course of the meal. Black fruited nose, showing some mushroom and clove. The palate is deep and flavorful showing more black cherry, with a texture that is silky and supple.
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No rating, as this was moderately corked. The color was black/red, with no signs of fading, and the palate was robust (but corked), showing a lot of tannin. These should last a long time.
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This is why Echezeaux is always the unloved stepchild. No matter how nice an Echezeaux is, the Grands Echezeaux is always a step up and sometimes several. So it is here. This is immediately more distinctive in flavor than the Ech, obscured for a bit behind an almost Bordeaux-like tannic structure, but eventually the front-end tannin almost completely melts away, revealing material that's gratifyingly vinous but with a creamy fullness and gloss. Despite that fullness, when you toss it around in your mouth it feels barely thicker than silk. It shows just the slightest touch of a graphite-like minerality and a slight cinnamon scent, a nice forecast of what I hope it'll show with more time to develop.
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"Farewell" Party for Sasi (Lam Soon): Initially very closed up with singer oil and baygon but after about 20mins in the glass, more fruits came to the fore with dash of mushroom dust, beef blood and ginger skin. Good fruit of ripe cherries and orange peels with undercurrent of floral components as well. Velvety mouthfeel, goiod tannins and good fruit for longer aging.
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Sasi's farewell tasting (Richfield, Lam Soon Building, Singapore): This looked the youngest wine of the day, with a dark core and a still pinkish rim. Really, really tight at first, nose was mostly dominate by glycerin, varnish and I thought just the slightest hint of metallic. Same thing on the palate – velvety tannins notwithstanding, I found the wine rather tight and hard, with quite a bit of extract and lots of acid. Its rich, plump cherry notes were about the only attractive feature. A couple of sips and I set the glass aside to drink the other goodies first. Thankfully, it evolved very nicely in the next half-hour. The varnish and glycerin peeled away to show earth, mushroom and pleasant cherries tones interwoven with coffee notes. Still young and tight, but pretty pleasant. Returning to the palate, I found it a lot more opened, with more of the rich cherry tones, morellos I thought, along with a touch of ginger and a finish that lengthened and stretched out in the mouth with time, showing crystalline fruit, orange peel and flowers. Very nice indeed, with superb quality of fruit, but it needs a lot more time yet.
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5/25/2020 - Keith Levenberg Likes this wine: 93 Points
Needs a whole lot of airtime to compose itself and even then it's not quite in its drinking window, but you can at least get s decent view of it from a distance. Starts out backwards enough it almost smells tannic but it has an abundance of sweet fruit material filling out its curves and giving it a surface sheen notwithstanding structure that is still very raw and edgy. (Or I should say, has become very raw and edgy, as I don't remember this being so brutish when it was young.) Gradually the aroma gets more expressive and very deep in tone (as is the fruit), but in contrast to the enticing spice in the mix in the Gaudichots this is all mineral and metallic rock. The main appeal here comes from its mouthfilling presence - gradually the fruit conquers those raw tannins and expands on the palate like a balloon to reach every crevice the way only grand crus do.
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9/30/2017 - Dvogt wrote: 94 Points
Red and black raspberry, very fine and firm tannin, mushroom, very smooth, medium finish. Lots of sediment.
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5/14/2016 - EhrlichDY wrote:
Popped and double decanted 8 hours prior to consuming at lunch. The cork was in great shape with no wine coming up the side so I would assume it was cellared well. One taster mentioned brett but I didn't get that. However this wasn't showing as well as one would expect from a Grand Ech from the classic vintage. The wine just tasted a bit simple and monolithic to me following the glorious 02 Grivot Richebourg and Rouget Ech.
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4/4/2016 - ryestraw wrote: flawed
OXIDIZED. BUMMER.
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11/24/2012 - llink wrote:
Popped and poured over 2 hours. This got better with some air over the course of the meal. Black fruited nose, showing some mushroom and clove. The palate is deep and flavorful showing more black cherry, with a texture that is silky and supple.
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10/27/2010 - llink wrote: flawed
No rating, as this was moderately corked. The color was black/red, with no signs of fading, and the palate was robust (but corked), showing a lot of tannin. These should last a long time.
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6/24/2009 - Keith Levenberg wrote: 93 Points
This is why Echezeaux is always the unloved stepchild. No matter how nice an Echezeaux is, the Grands Echezeaux is always a step up and sometimes several. So it is here. This is immediately more distinctive in flavor than the Ech, obscured for a bit behind an almost Bordeaux-like tannic structure, but eventually the front-end tannin almost completely melts away, revealing material that's gratifyingly vinous but with a creamy fullness and gloss. Despite that fullness, when you toss it around in your mouth it feels barely thicker than silk. It shows just the slightest touch of a graphite-like minerality and a slight cinnamon scent, a nice forecast of what I hope it'll show with more time to develop.
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4/5/2009 - Alex H wrote: 86 Points
"Farewell" Party for Sasi (Lam Soon): Initially very closed up with singer oil and baygon but after about 20mins in the glass, more fruits came to the fore with dash of mushroom dust, beef blood and ginger skin. Good fruit of ripe cherries and orange peels with undercurrent of floral components as well. Velvety mouthfeel, goiod tannins and good fruit for longer aging.
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4/4/2009 - Paul S wrote: 93 Points
Sasi's farewell tasting (Richfield, Lam Soon Building, Singapore): This looked the youngest wine of the day, with a dark core and a still pinkish rim. Really, really tight at first, nose was mostly dominate by glycerin, varnish and I thought just the slightest hint of metallic. Same thing on the palate – velvety tannins notwithstanding, I found the wine rather tight and hard, with quite a bit of extract and lots of acid. Its rich, plump cherry notes were about the only attractive feature. A couple of sips and I set the glass aside to drink the other goodies first. Thankfully, it evolved very nicely in the next half-hour. The varnish and glycerin peeled away to show earth, mushroom and pleasant cherries tones interwoven with coffee notes. Still young and tight, but pretty pleasant. Returning to the palate, I found it a lot more opened, with more of the rich cherry tones, morellos I thought, along with a touch of ginger and a finish that lengthened and stretched out in the mouth with time, showing crystalline fruit, orange peel and flowers. Very nice indeed, with superb quality of fruit, but it needs a lot more time yet.
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